Ingredients
3 cups all purpose flour scooped and leveled *
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup creamy peanut butter
12 tablespoon unsalted butter room temperature **
1 cup granulated sugar
1 cup light brown sugar packed
1 egg yolk room temperature
1/2 cup pumpkin puree
1 teaspoon vanilla
Directions
Cook Time: 12 minutes
Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a medium bowl whisk together flour, baking soda, salt, and ground cinnamon. Set aside. In a large bowl, beat together the butter and peanut butter until smooth. Add the granulated sugar and brown sugar and beat until the batter is light and fluffy. Between 3 to 6 minutes. Add in the pumpkin, egg yolk, and vanilla extract. Beat until just combined. Add in the flour mixture and beat on low until it is integrated, turning up the hand mixer and beating until just fully combined. Using a cookie scoop, create one inch balls. Place on cookie sheet, approximately two inches apart, and using a fork push down one way and then turn the fork pushing down the other way making a hatch mark pattern. Bake for 12 minutes, rotating half way through. The edges of the cookies should be golden brown.
Notes
*Use a spoon to scoop the flour into a measuring cup and level it off. This will prevent it from being packed and getting too much flour in your cookie recipe.
**You should be able to dent the butter with your finger without pushing it all the way through.
Nutrition information per serving:
Calories: 130
Fat: 6 g
Trans fats: 0 g
Cholesterol: 85 mg
Carbohydrate: 17 g
Protein: 2 g
Sodium: 85 mg